Classic Creamy Mashed Potatoes

Mashed potatoes have a special place in our home. They’re the kind of side dish I make when I want dinner to feel a little extra comforting — no matter what’s on the plate. Soft, smooth, and buttery, this version is all about simple ingredients done just right. I mash the potatoes while they’re still hot, add plenty of butter, and stir in warm milk until they’re creamy and cloud-like. It’s a recipe I come back to again and again.

Creamy mashed potatoes topped with freshly ground black pepper, served as a comforting side dish

Ingredients

• 1 kg starchy potatoes (6–8 medium)

• 100 ml whole milk, warm

• 2-3 tablespoons unsalted butter

• Salt and black pepper to taste

Instructions

Peel and cut the potatoes into chunks.

Boil in salted water until very soft — about 15 to 20 minutes.

Drain well and mash while still hot.

Add the butter and mix until melted through.

Slowly pour in the warm milk and stir until you reach your desired creamy consistency.

Season with salt and pepper and serve warm.

Perfect as a classic side dish for roasted meats, stews, or holiday dinners.